Sunday, February 28, 2010

White Chocolate Brownies

Taken from The Cookie & Biscuit Bible

  • 6 tbsp unsalted butter, diced
  • 14 oz white chocolate chips
  • 3 eggs
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • 3/4 cup cranberries
  • grated rind of 1 lemon
  • 1 tbsp lemon juice
  • 1 3/4 cups flour
  1. Preheat the oven to 375 degrees F.
  2. Put the butter and 11 oz of the chocolate chips into a bowl and melt in the microwave for approx 1 minute or until smooth, stir immediately to blend the chocolate and butter.
  3. Beat in the eggs, sugar, cranberries, lemon rind and juice, flour and remaining chocolate chips.
  4. Pour the mixture into an 8 x 11 baking tin and bake for 20 minutes or until slightly risen and golden. Leave to cool in tin and cut into small squares.

Chocolate Caramel Nuggets

Taken from the Cookie & Biscuit Bible

2 1/2 cups cake flour
14 tbsp butter, diced
1/2 cup sugar
2 large egg yolks
2 tsp vanilla extract
Riesen chocolate chews or other chocolate covered caramels
Icing powder and cocoa powder for dusting

Put the flour and butter into a food processor and process until the mixture resembles bread crumbs,

Add the sugar, egg yolk and vanilla extract and process to a smooth dough. Wrap in saran wrap and chill for 30 minutes.

Roll the dough out fairly thinly on a lightly floured surface and cut out rounds using a 2 inch cutter.

Place one chocolate square on a cookie round and then lay a second round on top. Pinch the edges of the dough together to seal and enclose the caramel chocolate. Place on a greased baking sheet.

Bake at 375 degrees F for about 10 mins or until lightly browned

Cool on a wire rack and then dust with icing sugar and cocoa powder.